Salmon Mousse is an elegant and tasty recipe to prepare for guests. When served in a decorative mold, this delicious dairy dish is particularly attractive – a flavorful, practical idea for brunch or any occasion. This recipe is a classic – from The Silver Palate Cookbook.
- 1 envelope unflavored gelatin
- ¼ cup cold water
- ½ cup boiling water
- ½ cup mayonnaise
- 1 tbsp. fresh lemon juice
- 1 tbsp. finely grated onion
- Dash of Tabasco
- ¼ tsp. sweet paprika
- 1 tsp. salt
- 2 tbsp. finely chopped fresh dill
- 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
- 1 cup heavy cream
- Watercress (or Bibb lettuce) for garnish
- Toast, pumpernickel or crackers, for serving
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt, and the dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
Fold in the finely flaked salmon.
In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
Transfer the mixture to a 6-to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
Garnish with watercress, and serve with toasts, pumpernickel, or crackers.
Serves: at least 12
Source: The Silver Palate Cookbook by Julee Rosso & Sheila Lukins, 25th Anniversary Edition, Workman Publishing.
Looking for an easy Jewish appetizer? The recipe for Gefilte Fish Loaf appeared in a past issue of the Canadian Jewish News (September 2, 2010) in the article ‘Like mother used to make‘ by Barbara Silverstein. The recipe struck me as remarkably easy – simply combine the ingredients, transfer to a loaf pan and bake. The original recipe came from Stephanie Azrieli, mother of Naomi, who lives in Toronto. Make the loaf a day or two ahead of serving for best results.
- 1 1/2 lbs. minced fish
- 2 tsp. salt
- 2 tsp. pepper
- 4 tsp. sugar
- 1 cup cold water
- 2 eggs
- 3 tbsp. matzah meal
- 2 large carrots, grated
- 1 large Spanish onion, chopped, and sauteed in olive oil
Mix all ingredients well in a bowl. Transfer to an oiled loaf pan. Bake for 1 hours and 15 minutes at 350 degrees F. Is that easy or what?
Annie Yates sent me this delicious Pesto Fish recipe. It takes only minutes to prepare and the results are scrumptious. You can buy pesto sauce or make your own – the recipe below is adapted from the fabulous Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Thank you Annie.
- 6 slices of tilapia (or other whitefish fillets like sole, haddock, orange roughy)
- 1/2 cup (more or less) pesto sauce (from a jar or make your own with recipe below)
- Grated parmesan cheese, to sprinkle on top of prepared fish
Preheat oven to 425 degrees F. Lightly grease a baking dish.
Place slices of fish flat in baking dish. Take a spoonful of pesto sauce (or your clean fingers) and rub it over each piece of fish. Sprinkle a bit of cheese over the top of each fillet. Bake for 10-12 minutes, depending on the thickness of the fish and remove from oven once the cheese turns light golden brown. Serve immediately.
Pesto Sauce Recipe: (for 2 cups – cut recipe in half, if desired)
- 2 cups fresh basil leaves, rinsed and patted dry
- 4 garlic cloves, peeled and chopped
- 3/4 cup pine nuts or shelled walnuts
- 3/4 extra-virgin olive oil (prepare sauce to the consistency you prefer)
- 3/4 cup freshly grated Parmesan cheese (or packaged) (add cheese to taste)
- Salt and Black Pepper, to taste
Combine the basil, garlic and nuts in a food processor and pulse to chop. With motor running, add olive oil, drizzling in a slow, steady stream. Turn off motor. Add cheese, salt and pepper. Pulse again to combine ingredients and be careful not to overprocess.
Scrape from bowl and cover until ready to use.
Easy Salmon en Croute is an easy version of a well-known recipe that can be somewhat intimidating to novice or time-challenged cooks. As far as elegant baked salmon recipes are concerned, this one is remarkably uncomplicated and efficient – simply assemble the ingredients and follow the instructions below. Gorgeous presentation for a relatively modest effort.
- One sheet of puff pastry (approx. 12 oz.)
- 4 skinless, boneless salmon fillets (about 1 lb.)
- ¼ cup Dijon mustard
- 2 large portabello mushrooms, sliced (approx. 4 oz.)
- 1 egg, lightly beaten
Read over instructions below and assemble all ingredients.
Thaw puff pastry sheet at room temperature for approximately 15-30 minutes.
Roll out thawed pastry sheet to 1/8″ thick. Cut sheet into 4 pieces to wrap the salmon in.
Place a salmon filet on each of the four pieces. Place each fillet about ¾ of the way down the pastry sheet – you will fold the pastry over the top of the fish and seal edges – so, place about ¾ of the way down and leave a bit of a border to give you a bit of space to seal – pinch edges and/or brush with egg wash as indicated below.
Spread the mustard evenly on top of each salmon fillet.
Place the sliced mushrooms evenly on top of mustard on each fillet.
Wrap salmon in the puff sheet to completely cover each salmon fillet. Seal by pinching edges together.
Brush top of pastry with egg wash. If pastry does not stay ‘closed’, brush edges lightly with egg wash or water to seal.
Place on a baking sheet lined with parchment paper. Bake at 375 degrees F for 18-24 minutes until pastry is golden brown and crisp to the touch.
Salmon in Puff Pastry serves: 4
Gefilte Fish with Tomato and Garlic is different from traditional Gefilte fish recipes made with carrots, onions and stock. This recipe contains cilantro, garlic, tomato sauce and spices that breathe new life into the traditional dish.
Ingredients for Gefilte Fish With Tomato and Garlic:
- 2 fillets red snapper
- 2 fillets tilapia
- 1/2 cup fresh, chopped cilantro or parsley, rinsed, patted dry
- ¼ cup matzo meal
- 1 egg
- 3 tbsp. oil
- 1/8 tsp. salt
- Pinch of black pepper, to taste
- Mace, Nutmeg, Turmeric, to taste
- 1 head garlic (8-10 cloves)
- 1 680 ml can tomato sauce (23 oz.)
If you buy the fish already ground up, skip Step One and begin at Step Two: “Cooking the Fish.
Step One: Prepare the Fish (mince/grind your own fish)
Salt the fish and refrigerate for 1-2 hours. Remove from fridge and rinse fish to remove excess salt – leave fillets in colander and refrigerate again, for about one hour.
Remove skin from the 4 fish fillets and cut into 1-inch pieces.
Using a good hand blender with a chopper attachment or a food processor, grind the snapper and tilapia together, a few pieces at a time. Re-mince a second time, this time adding ¾ of the cilantro or Italian parsley. Add the matzo meal, egg, 1 tbsp. oil, salt, pepper and spices, to taste plus a handful of cold water – work the mix by hand to incorporate all ingredients.
Step Two: Cooking the Fish
If you purchased minced fish, place it in a large bowl and add matzo meal, egg, 1 tbsp. oil, salt, pepper, spices (to taste) and a handful of water. Work in the ingredients by hand and if desired, add 1/4 cup chopped cilantro or parsley to the fish. Cover and refrigerate while preparing the sauce.
In a Dutch oven, heat remaining 2 tbsp. oil together with garlic cloves over medium heat. Once garlic has browned, add the tomato sauce, remaining cilantro or parsley – simmer at medium-low, uncovered. Taste the sauce – add salt and pepper, if desired.
Remove fish mixture from refrigerator and form into balls. When sauce begins to bubble, add fish balls to the sauce. Simmer, covered for about 40 minutes. Serve warm or refrigerate. These fish balls freeze very well.
Gefilte Fish With Tomato and Garlic serves: 8-10
Source: ‘Rave Reviews’ – Hebrew Academy (Nahan Family)
This Montreal-Style Pickled Salmon recipe is a successful recreation of an acclaimed dish served at a well known Montreal steakhouse. As far as appetizer recipes go, this one is a winner because it is prepared days ahead of time and keeps well in the fridge for at least a week. This dish is tried and true – you will land up with the most delicious fish you ever tasted.
- Large salmon fillet (3-4 lbs) (skin removed, cut into individual slices, about 8, not too small)
- 2 large onions, Vidalia, Red or Spanish, cut into thick slices
- 1 or 2 large plastic containers to store the fish (9” x 13” size range)
- fresh chopped dill, if desired
Brine: (enough for up to 3 lbs – you may double or triple recipe depending on amount of salmon)
- 1 cup white vinegar
- 1 cup water
- ½ cup white sugar
- 2 cups ketchup or 1 cup ketchup and 1 cup Heinz Chili Sauce
- Handful of pickling spices
- Optional: finely chopped fresh dill – just enough to sprinkle over the poured brine (this is something that I like)
Mix all brine ingredients together in a bowl. If you prefer a sweeter sauce, decrease vinegar by ¼ cup and increase sugar by ¼ cup. Amounts are rather flexible – make sure to taste a bit and adjust the brine to your liking.
Bring a large pot of water to a boil. Cut up the salmon filet into individual portion-sized slices and one at a time, using a slotted spoon, place into the boiling water. Lower temperature of the water to bring it to a simmer. The fish should cook for about 7 – 10 minutes depending on how thick the pieces are — keep an eye on it and do not let it overcook or it will become hard and tough. Larger pieces will take longer than smaller ones – you can test a thinner, smaller piece after 6-7 minutes. Check for doneness by testing a slice – cut through the middle to see if it is cooked through. The thick pieces can be tested after 9-10 minutes. Once the fish is cooked, remove pieces with a slotted spoon and place in the containers.
Scatter the sliced onions all over the fish. Place onions underneath and in between slices of fish to distribute flavor. Once you have finished this, pour the brine over the top of the fish. Top with any remaining onions. Sprinkle chopped dill over the top, if desired.
Cover container. Refrigerate pickled salmon for three days and each day, move the sauce around by jiggling the container.
After three days, you will have a nutritious and incredibly delicious salmon dish to savor with family and friends.
Once you prepare this Blackened Fish Recipe, you will wonder why you never made it before. You can alter the spice mixture each time you make this dish by adding some of your favorite herbs and spices to suit your preferences. The spice blend can also be used to make boneless chicken breasts – with chicken, replace the butter with pareve margarine or olive oil.
- 2 tbsp. paprika
- 1 tbsp. onion powder
- 3 tsp. salt
- 2 tsp. ground black pepper
- 1-2 tsp. cayenne pepper (adjust according to your taste preferences)
- 2 tsp. dried oregano
- 2 tsp. dried thyme
- 2 tsp. garlic powder
- 4 fish fillets, (red snapper, salmon, tilapia, sea bass, porgy or any firm-fleshed fish)
- ½ cup or one stick butter* (to dip the raw fish)
- Vegetable or olive oil, to saute or grill the fish
*Note: This dish is usually prepared using butter and it is delicious. I have prepared Blackened Fish using olive oil instead of butter — it came out great.
In a medium bowl, combine the paprika, onion powder, salt, pepper, cayenne pepper, oregano, and thyme and garlic powder.
Melt butter in a saucepan over low heat. Dip each fish fillet in butter and then sprinkle with the spice mix. Press the spices onto the fish using your fingers.
Cook the fish using a frypan heated to medium-high (to which you have added 1-2 tbsp. oil) or by placing fish onto a hot, lightly oiled electric grill. Cook fish for 2-3 minutes on each side (for fillets that are 1/2″ thick*), until darkened and cooked through. Serve with lemon or lime wedges on the side, topped with Corn Salsa.
*Cook fillets that are 1 inch thick 4-5 minutes per side.
Serves 4 – you can double the recipe.
Baked Trout is a nutritious fish recipe that can be prepared in minutes. You may use flat-leaf parsley or another herb as a substitute for cilantro, according to your taste preferences.
- 6 trout fillets (use another type of fish, if desired)
- Grated zest of 1/2 lime
- 1/4 cup fresh lime juice (2 limes)
- 2 tbsp. olive oil
- 1 large, ripe tomato, chopped
- 1/2 medium onion, chopped
- 1/4 cup sliced black olives
- 1/4 cup cilantro, chopped
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. red pepper or paprika, if desired
Preheat oven to 350 °F. Line a baking dish with aluminum foil.
Place pieces of fish in baking dish.
Mix together remaining ingredients, except for lime zest, and pour over fish. Sprinkle zest, a bit over each piece of trout.
Bake for 15-20 minutes, until tender.
Makes 6 servings.
Broiled Halibut is a very easy fish recipe that lets you enjoy the rich flavor of halibut topped with a fresh dressing. You can make almost any fish using this recipe.
Ingredients for Broiled Halibut:
- 4 halibut steaks
- Salt and pepper, to taste
- 4 tsp. basil or thyme
- 1/4 cup olive oil
- 1/4 cup finely chopped onions or shallots
- 2 cups tomatoes, diced or cherry tomatoes cut in half
- 2 cloves of garlic, minced (or 1/4 tsp. garlic powder)
- 1 tbsp. capers, if desired
- 1 tbsp. fresh lemon juice (you may replace it with your favorite vinegar, if desired)
- 1/4 cup fresh parsley, chopped (your favorite herb will be fine)
Preheat oven broiler. Place fish in lightly greased baking pan. Sprinkle fish with salt, pepper, basil or thyme and half of the olive oil. Cover with plastic wrap and let fish marinate for 15 minutes. Place remaining oil in a frypan or skillet and heat over medium high heat. Add shallots and cook until softened. Add tomatoes, salt, pepper, garlic and capers. Stir ingredients for 2-3 minutes. Mix in the lemon juice or vinegar. Turn down heat just enough to keep dressing warm.
Place halibut under broiler, leaving a few inches between the fish and the element. Broil for 3 minutes* on each side – do not overcook or fish will be tough (assuming that the fish is 1/2″ thick – see note below)
Transfer to platter and drizzle dressing mixture from saucepan over top of fish. Sprinkle fresh herbs over top of fish and serve.
Makes 4 servings.
Note: 3 minutes per 1/2″ of thickness of fish – if fish is 1″ thick, broil for 5-6 minutes per side/when fish is opaque, it is ready
Fruit Relish adds flavorful interest to ordinary fish and chicken. Prepare the topping and then marinate the fish or chicken – very little work for great results.
Ingredients for Fruit Relish:
- 2 cups strawberries
- 1 can crushed pineapple cubes or tidbits, drain and reserve juice
- 1/2 green pepper, diced
- 2 tbsp. onion, finely chopped
- 1 small avocado, diced*
- 1 tbsp. vinegar (red wine, balsamic, cider, your favorite type)
- Salt and pepper, to taste (do not over season)
- *If you do not want to use avocado, add 1 tbsp. olive oil to the mixture
Cut strawberries into pieces that are about the same size as the pineapple bits. In a bowl, blend strawberries, pineapple, green pepper, onion and avocado. Add 2 tbsp. pineapple juice and vinegar. Add salt and pepper, to taste. Let mixture chill in the refrigerator while you prepare the marinade below.
Combine remaining pineapple juice with:
- 2 tbsp. of soy sauce
- 1 tbsp. olive or vegetable oil
- 1-2 cloves minced garlic or 1/4 tsp. garlic powder
- 1/2 tsp. sesame oil
Blend ingredients together to make a simple marinade to use with fish steaks or boneless chicken breasts. Marinate fish or chicken in sauce for 20 minutes. Grill on barbecue, broil or saute until done. Spoon relish over top.
Tilapia Sliders are delicious to serve as appetizers or as a light meal together with a salad. Adjust the size of the ingredients as listed below to suit the size of the rolls that you are using. The addition of cornmeal and cheese to the fish in the sliders gives them a firm texture and good flavor. If nothing else, check out the recipe for tartar sauce below – very quick and useful.
- ½ cup milk
- 2 eggs
- 1 cup flour
- ¼ cup yellow cornmeal
- ½ cup grated parmesan cheese
- 2 tbsp. chopped fresh parsley
- Salt and black pepper, to taste
- 4 tilapia fillets, cut into 16 equal pieces – each fillet cut into quarters
- 3 tbsp. olive oil
- 16 rolls – mini hamburger buns, mini challah rolls, Parker House or Hawaiian rolls, your favorite rolls cut in half
- 4 leaves of romaine lettuce, quartered
- 1 tomato, sliced
- 4 slices of cheddar cheese, cut into quarters (feel free to substitute your favorite type of cheese, whether full or lowfat)
Tangy Tartar Sauce:
- ½ cup mayonnaise
- 2 tbsp. pickle relish (your favorite type and brand)
- 1 tbsp. lemon juice or vinegar
- Salt and pepper, to taste
In a medium bowl, whisk toether milk and eggs. In another medium bowl, mix together flour, cornmeal, parmesan, parsley, and salt and pepper, to taste.
Dunk fillets in milk mixture and then dredge in the cornmeal mixture, coating both sides evenly.
In a large sauté pan, heat olive oil over medium high heat. Once oil is hot, add fish to the pan. Cook on one side until light golden brown, about 3 minutes then turn over and cook for another 2-3 minutes. Remove from pan with slotted spatula or spoon and drain on paper towels.
To prepare tartar sauce, whisk together all of the ingredients. If desired, place in food processor and pulse until blended, not pureed.
Slice the rolls and place a cooked fish fillet on each bottom half. Top with lettuce, tomato, cheese and tartar sauce.
Note: Condiments may include mustard, honey mustard, ketchup or barbecue sauce.
Tilapia Sliders serves: 8 (2 sliders each).
Source: ‘Home Cooking The Costco Way’.
Tuna Casserole is a popular brunch recipe that you will be asked for over and over again. Give this winning dish a try and you will see for yourself. Please read the entire recipe before you begin.
- 1 bag of egg noodles, medium (12 oz.), cooked according to package directions
- 2 tbsp. oil
- 1 large onion, chopped
- 1 large green pepper, diced
- 3 medium stalks of celery, chopped
- 3 cloves of garlic, finely chopped or 1/5 tsp. minced garlic
- 2 tins of flaked white tuna (approx. 6 oz. each), drained
- 1 1/2 cups plain yogurt or sour cream
- 1 cup lowfat ricotta cheese
- 1 1/2 cups Quark cheese (or old-fashioned, smooth cottage cheese)
- 2 cups grated part-skim Mozzarella or your favorite variety, sharper-tasting, if desired
- 1 tbsp. chopped dill
- 2 tsp. dried oregano
- 3 tsp. salt, or adjust to taste
- 1 tsp. pepper
- Topping: mix 1 cup bread crumbs with 1 tbsp. butter or margarine
Preheat oven to 350 degrees F. Generously grease a 9″ x 13″ baking dish.
Prepare the noodles and set aside.
Heat oil in large frypan at medium high and saute onions for a minute or two. Reduce heat to medium. Add green pepper, celery and garlic, stirring for 4-5 minutes until vegetables are tender, but not brown.
In a large bowl, begin to assemble all ingredients. Add noodles and vegetable mixture to the bowl and stir. One by one, add the rest of the ingredients, except for the topping, blending well after each addition. Once you have mixed in all ingredients, taste a bit – add more seasonings if desired.
Transfer mixture to prepared casserole dish. Sprinkle Topping over surface of casserole.
Bake for 50-60 minutes. Casserole will be golden brown, your house will smell delicious and the breadcrumb topping will be toasty.
Serve hot, warm or cold.
Tuna Casserole leftovers make a great lunch for the next day.
Serves: a crowd
My neighbours Laraine and Peggy rave about Sole Roll-ups, an easy fish recipe. You may use sole, tilapia or another lightweight white fish filet for this fabulous dairy dish. The recipe was created by Marlene Dworkind.
- 2 lbs. sole fillets
- 1/2 cup cracker crumbs
- 1/4 cup melted butter or margarine
- 1/2 cup grated yellow cheese
- 1 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- Salt, pepper, paprika, to taste
- Fresh herbs, if desired
Preheat oven to 350 degrees F.
Rinse fish, pat dry with paper towels and set aside. Mix together the remaining ingredients, including salt, pepper and paprika. Place a bit more than 1 tbsp. of the cracker mixture on each fish fillet. Leave a border around the fish fillet so that filling will not spill out. Roll up each fish fillet and secure with a toothpick or two.
You may sprinkle a bit of salt, pepper and herbs over the top of the fish fillets, if desired.
Place sole rollups in a lightly greased baking dish and sprinkle leftover mixture over the top.
Bake for 30 minutes and serve. Roll-ups make a delicious main course and can also be served as an appetizer.
Note: You may increase quantities of filling ingredients to have extra topping.
Grilled Fish with Salsa is an easy fish recipe that is delectable, nutritious and colorful. This recipe is easy to prepare and adaptable to the ingredients that you have on hand. A very practical dish when you entertain friends and family.
Ingredients for Salsa:
- 4 cups tomatoes, diced (Plum or Roma tomatoes work well)
- 2 cups onion, diced
- 1 green pepper, chopped
- 1 cup corn, fresh of of the cob, canned and drained or frozen and thawed
- 1 cup flat leaf parsley or cilantro, chopped
- 3 tbsp. olive oil
- Juice of two limes (approx. 1/4 cup) (you may also use fresh lemon or orange juice)
- Salt and pepper, to taste
Ingredients for Grilled Fish:
- 8 fish fillets (tilapia, sole, haddock, red snapper, grouper…)
- Salt and pepper, to taste
- Olive oil, to drizzle over fish
- 1/2 tsp. chili powder (optional)
- 1/2 tsp. cumin (optional)
- 1/4 tsp. dried oregano or dill (optional)
Blend tomatoes, onions, parsley, oil, lime juice together in a bowl. Add salt and pepper, to taste. Chill mixture for one hour.
Heat up grill or stovetop grill pan. Drizzle oil, salt and pepper plus a pinch of one or more suggested seasonings over fish fillets. Grill for 3-4 minutes per side, depending on thickness of fish.
Transfer cooked fish to plate and top with salsa. Serve with rice and grilled or roasted vegetables.
Note: Use your favorite vegetables and fruits for the salsa and add an interesting acidic liquid to replace the lime juice, if desired. Pomegranate juice or even your favorite vinegar could be used as a substitute. In addition, you may replace the corn with diced mango or another tangy fruit that you like. Grilled Fish with Salsa leftovers, if any, taste delicious the next day from the fridge.
Easy Teriyaki Salmon is an easy fish recipe that is simple enough for weeknights and delicious enough for guests.
- 4 salmon fillets
- 1/2 cup teriyaki sauce
- 2 tbsp. toasted sesame seeds
- 2 tbsp. brown sugar (you may also use honey)
- 1/2 tsp. fresh grated ginger (or use powder)
- 2 cloves garlic, minced or 1/4 tsp. garlic powder
Preheat oven to 400 degrees F. Line a 13″x9″ baking pan with aluminum foil and cooking spray. Place salmon fillets in pan, skin side down.
Blend remaining ingredients together in a small bowl and pour over the salmon.
Bake for 15-20 minutes. Fish should flake easily.
You can double this recipe.
Makes 4 servings.
Teriyaki Rainbow Trout is a very flavorful fish recipe made with a marinade that can also be used to prepare chicken or vegetable dishes.
- 4 trout fillets
- 2 cloves minced garlic
- 3 tbsp. fresh ground ginger
- 4 tbsp. orange juice
- ½ cup maple syrup
- 1/3 cup soy sauce
- 1 tbsp. vegetable oil
Mix garlic, ginger, orange juice, maple syrup, soy sauce and vegetable oil together in a large bowl. Add the trout fillets, cover in the sauce and marinate in the refrigerator for 1-2 hours.
Remove fillets from fridge and place in an oven safe dish. Do not discard the marinade.
Pour marinade into a saucepan and simmer on medium-low heat until it turns into a thick syrup.
Use this syrup to baste the trout while it cooks under the broiler.
Broil the fish in the oven for 7-10 minutes, depending on thickness of fish.
Source: ‘Rave Reviews’ cookbook from Hebrew Academy, Montreal (Sorek family)
Tilapia with Creamy Dill Sauce is an easy fish recipe that can be prepared using tilapia or any other fish fillet of your choice. Quick and simple, nutritious and elegant — great creamy sauce makes this recipe a keeper.
- 1 lemon, cut in half
- ¼ cup sour cream (you can also use plain Greek yogurt or other type of plain yogurt that is not too lowfat and runny)
- 2 tbsp. regular or light mayonnaise or mayonnaise dressing
- 1 tbsp. chopped fresh dill
- 1 tbsp. chopped fresh chives
- 1 tsp. finely chopped capers
- 4 fresh boneless, skinless tilapia fillets
- ½ tsp. salt
- ¼ tsp. black pepper
- 1/4 cup tbsp. flour (more or less)
- 2 tsp. unsalted butter (use margarine or olive oil, if desired)
Grate zest of half the lemon – it should measure one teaspoon.
Cut lemon in half – grate zest of half of lemon to measure one teaspoon. Juice the grated half to obtain 1 teaspoon of fresh juice. Remaining half of lemon should be cut into four wedges and set aside.
Stir together sour cream and mayonnaise. Add dill, chives, cpaers, lemon zest and juice and stir until blended. Set aside.
Season fish fillets with salt and pepper. Lightly coat each fillet in flour, shaking off excess.
Heat butter in large nonstick skillet at medium-high heat. Add fish and cook about 2 minutes per side, until golden brown.
Serve fish with a spoonful of cream mixture and a lemon wedge.
Feel free to double or triple recipe, increasing proportions of ingredients to suit your own preferences.
Source: Inspired-Spring 2010